Nigel Slater recipes + Summer food and drink | The Guardianhttp://www.theguardian.com/lifeandstyle/series/nigelslaterrecipes+summer-food-and-drink
Indexen-gbGuardian News and Media Limited or its affiliated companies. All rights reserved. 2015Tue, 03 Mar 2015 19:30:42 GMT2015-03-03T19:30:42Zen-gbGuardian News and Media Limited or its affiliated companies. All rights reserved. 2015The Guardianhttp://assets.guim.co.uk/images/guardian-logo-rss.c45beb1bafa34b347ac333af2e6fe23f.pnghttp://www.theguardian.com
Nigel Slater’s summer roast recipeshttp://www.theguardian.com/lifeandstyle/2014/jul/27/nigel-slater-summer-roast-recipes
For an easy and exotic lunch, rub a tender joint with Middle Eastern spices and cook it over a tray of colourful vegetables. Then serve it on the patio in the sunshine<p>I like it when the roasting juices from the Sunday joint trickle down and mingle with those of the vegetables underneath. Which is why I have a leg of lamb in the oven roasting on a bed of sweet, ripe peppers.</p><p>The peppers are the long, thin sort that curl at the ends like Turkish slippers. The lamb is a small leg, boned by the butcher, slashed and rubbed with that mixture of herbs and spices called za’atar (available from Middle Eastern grocery shops, some large supermarkets and online stores). The meat had an initial sizzle in a fearsomely hot oven and is now cruising at a more moderate 180C.</p> <a href="http://www.theguardian.com/lifeandstyle/2014/jul/27/nigel-slater-summer-roast-recipes">Continue reading...</a>Summer food and drinkFood & drinkLife and styleSun, 27 Jul 2014 04:59:06 GMThttp://www.theguardian.com/lifeandstyle/2014/jul/27/nigel-slater-summer-roast-recipesPhotograph: Jonathan Lovekin/ObserverHot and sizzling: fillet of beef with basil and lemon courgettes. Photograph: Jonathan LovekinPhotograph: Jonathan Lovekin/ObserverHot and sizzling: fillet of beef with basil and lemon courgettes. Photograph: Jonathan LovekinPhotograph: Jonathan Lovekin/ObserverA roasting summer: Nigel Slater's lamb with za'ata and roast pepper recipe. Photograph: Jonathan Lovekin for the ObserverPhotograph: Jonathan Lovekin/ObserverA roasting summer: Nigel Slater's lamb with za'ata and roast pepper recipe. Photograph: Jonathan Lovekin for the ObserverNigel Slater2014-07-27T04:59:06ZNigel Slater's five perfect summer fish recipeshttp://www.theguardian.com/lifeandstyle/2014/jul/19/five-perfect-summer-fish-recipes-nigel-slater
Five great plates, from ceviche of scallops with citrus and tomatoes to smoked salmon and samphire rolls<p>There are fish recipes that seem particularly appropriate to high summer. Soused herring and mackerel, various salmon mayonnaises and ceviche, smoked salmon and cucumber salads and light soups with fresh beans and herbs. These are some of my favourites, they require very little preparation or cooking.</p> <a href="http://www.theguardian.com/lifeandstyle/2014/jul/19/five-perfect-summer-fish-recipes-nigel-slater">Continue reading...</a>FishSummer food and drinkFood & drinkLife and styleSeafoodSat, 19 Jul 2014 15:00:00 GMThttp://www.theguardian.com/lifeandstyle/2014/jul/19/five-perfect-summer-fish-recipes-nigel-slaterJonathan Lovekin for Observer Food MonthlySmoked salmon, cucumber and samphire rolls. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food MonthlyCeviche of scallops with citrus and tomatoes. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food MonthlySalmon in wasabi mayonnaise. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food MonthlyClam and summer vegetable salad. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food MonthlyWarm, spiced mackerel toasts. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food MonthlyWarm, spiced mackerel toasts. Photograph: Jonathan Lovekin for Observer Food MonthlyNigel Slater2014-07-19T15:00:00ZNigel Slater's 5 early summer dessert recipeshttp://www.theguardian.com/lifeandstyle/2014/jun/15/nigel-slater-5-summer-dessert-recipes
Nigel Slater makes the most of the new season's strawberries, mangoes and rhubarb<p>Five easy desserts for summer that make the most of the season's perfect marriages from strawberries and cream and mango and lemon, to vanilla and caramel and rhubarb and custard.</p> <a href="http://www.theguardian.com/lifeandstyle/2014/jun/15/nigel-slater-5-summer-dessert-recipes">Continue reading...</a>Summer food and drinkDessertFood & drinkLife and styleSun, 15 Jun 2014 07:00:00 GMThttp://www.theguardian.com/lifeandstyle/2014/jun/15/nigel-slater-5-summer-dessert-recipesJonathan Lovekin for Observer Food MonthlyMango in muscat. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food MonthlySalted caramel and panettone sundae.. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food MonthlyRhubarb custard tarts. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food Monthlyl youStrawberries with saffron cream. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan Lovekin for Observer Food Monthlyl youStrawberries with saffron cream. Photograph: Jonathan Lovekin for Observer Food Monthlyl youNigel Slater2014-06-15T07:00:00ZNigel Slater: how to make the perfect summer lunchhttp://www.theguardian.com/lifeandstyle/2013/jul/20/nigel-slater-perfect-summer-food
Crab toasts with samphire, grilled langoustines, chicken salad with melon, and strawberry cream meringue cake… simple seasonal food to eat outside<p>The perfect summer lunch, for me at least, will involve a table outdoors, but in dappled shade, a group of people who enjoy eating and drinking, and some seasonal food. At the heart of it all will be a handful of recipes using ingredients that hold the essence of the season.</p><p>Seafood will always feature in a special occasion summer lunch: crab, perhaps, or possibly wild salmon. There may be Scottish langoustine or Cornish red mullet. Red meat will be kept for cooler days, if there is to be meat. I am more likely to seek out a chicken for a lighter main course.</p> <a href="http://www.theguardian.com/lifeandstyle/2013/jul/20/nigel-slater-perfect-summer-food">Continue reading...</a>Summer food and drinkFood & drinkLife and styleSeafoodSaladDessertBritish food and drinkFruitMeatChickenSat, 20 Jul 2013 11:30:00 GMThttp://www.theguardian.com/lifeandstyle/2013/jul/20/nigel-slater-perfect-summer-foodJonathan LovekinGrilled langoustines, rosemary butter. Photograph: Jonathan LovekinJonathan LovekinWarm roast chicken salad with melon. Photograph: Jonathan LovekinJonathan LovekinNew potatoes, butter and fennel tops. Photograph: Jonathan LovekinJonathan LovekinStrawberry cream meringue cake. Photograph: Jonathan LovekinJonathan LovekinCrab toasts with samphire and radishes. Photograph: Jonathan Lovekin for Observer Food MonthlyJonathan LovekinCrab toasts with samphire and radishes. Photograph: Jonathan LovekinNigel Slater2013-07-20T11:30:00ZNigel Slater's quick and easy recipeshttp://www.theguardian.com/lifeandstyle/2013/jun/15/quick-summer-recipes-nigel-slater
Flatten a piece of meat with a rolling pin, and supper will be ready in 15 minutes, says Nigel Slater. Gammon with broad beans, chicken with taleggio and pork fillet with apple – perfect for a warm summer's night<p>Thin slices or escalopes of meat and fish can be grilled in seconds, fried in minutes, or rolled, stuffed and baked. You can flatten a pork steak with a rolling pin, pop it on the griddle, then serve it with a quick chutney made by simmering onions, fresh apricots and spices. Or slice then bat out a chicken breast, flour, egg and breadcrumb it, then fry till crisp. Good with a mixture of yoghurt, shredded cucumber and fennel fronds. Other candidates are minute steaks, pork escalopes, lamb steaks and gammon.</p><p>Smoked fish and ham often come in suitably thin slices already. I sometimes wrap up shavings of cucumber or carrot and chopped dill with ham or smoked salmon. Air-dried ham, sliced thicker than normal, lends itself to wrapping up buffalo mozzarella or being crisped under the grill and crumbled over a salad.</p> <a href="http://www.theguardian.com/lifeandstyle/2013/jun/15/quick-summer-recipes-nigel-slater">Continue reading...</a>Summer food and drinkFood & drinkLife and styleBritish food and drinkSeafoodMeatChickenSat, 15 Jun 2013 19:00:00 GMThttp://www.theguardian.com/lifeandstyle/2013/jun/15/quick-summer-recipes-nigel-slaterJonathan LovekinSmoked trout and cucumber. Photograph: Jonathan LovekinJonathan LovekinPork fillet with apple and honey. Photograph: Jonathan LovekinJonathan LovekinDuck breast with ginger and spring onion. Photograph: Jonathan LovekinJonathan LovekinChicken breasts with taleggio. Photograph: Jonathan LovekinJonathan LovekinGammon steak, broad beans and mustard seeds. Photograph: Jonathan LovekinJonathan LovekinGammon steaks, broad beans and mustard seeds. Photograph: Jonathan LovekinNigel Slater2013-06-15T19:00:00ZNigel Slater summer recipeshttp://www.theguardian.com/lifeandstyle/2012/jun/17/nigel-slater-summer-season-recipes
Pork, herb burgers, white chocolate mousse recipes and more<p>As summer moves on, the flavours get stronger and the colours get brighter. As the sun gets higher in the sky, rosemary and basil become the preferred herbs, garlic suddenly seems more appropriate and tomatoes really come into their own. This month I have gone for the sunniest of flavours and ingredients from beefsteak tomatoes and black olives to the tartest of summer berries. There is a wonderful pork roast too, with a sharp salsa, the meat being cooked for a long time with the sweetest of alcohol. It's a feast of big flavours for a baking hot summer.</p> <a href="http://www.theguardian.com/lifeandstyle/2012/jun/17/nigel-slater-summer-season-recipes">Continue reading...</a>Summer food and drinkFood & drinkLife and styleSat, 16 Jun 2012 23:05:06 GMThttp://www.theguardian.com/lifeandstyle/2012/jun/17/nigel-slater-summer-season-recipesJonathan LovekinSouthern Comfort pork Photograph: Jonathan LovekinJonathan LovekinSouthern Comfort pork Photograph: Jonathan LovekinNigel Slater2012-06-16T23:05:06ZNigel Slater's picnic recipeshttp://www.theguardian.com/lifeandstyle/2011/jul/17/nigel-slater-recipes-picnic
It's time to enjoy the great outdoors. Pack a summer picnic basket with simple salads, herb foccacia and perfect cakes<p>I suspect that the most successful picnics are the impromptu ones, careful planning usually being a&nbsp;guaranteed bringer of rain. But those who like to do more than pick their outdoor feast up from the nearest deli might like to take a big, rustic-looking salad, some homemade bread and a tin of little cakes like the blackberry friands. When packing a salad for a picnic, I tend to take the ingredients for the dressing with me and make it at the location: that way your salad remains crisp and fresh.</p> <a href="http://www.theguardian.com/lifeandstyle/2011/jul/17/nigel-slater-recipes-picnic">Continue reading...</a>Food & drinkLife and styleBritish food and drinkSummer food and drinkSat, 16 Jul 2011 23:03:02 GMThttp://www.theguardian.com/lifeandstyle/2011/jul/17/nigel-slater-recipes-picnicJonathan Lovekin/ObserverGammon, peach and parsley salad Photographs: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverGammon, peach and parsley salad Photograph: Jonathan Lovekin for the ObserverNigel Slater2011-07-16T23:03:02ZNigel Slater's gentle summer recipeshttp://www.theguardian.com/lifeandstyle/2011/jun/19/nigel-slater-gentle-summer-recipes
Soft greens, baby beans and delicate herbs all make for a gentle summer meal best eaten in dappled shade<p>Just as there are recipes suited to a blazing sunny day – peppers alla Piedmonataise, say, or deep-fried calamari with garlic mayonnaise – there are others that seem perfect for eating in the shade, perhaps at a table set under a tree or, if you have such a&nbsp;thing, a garden umbrella.</p><p>For me, the sort of meal eaten in dappled shade might be one of delicate flavours and pale colours, the first soft greens of summer – broad beans, peas, gooseberries, herbs and lettuces. Food that whispers rather than shouts.</p> <a href="http://www.theguardian.com/lifeandstyle/2011/jun/19/nigel-slater-gentle-summer-recipes">Continue reading...</a>Food & drinkLife and styleSummer food and drinkSat, 18 Jun 2011 23:05:22 GMThttp://www.theguardian.com/lifeandstyle/2011/jun/19/nigel-slater-gentle-summer-recipesJonathan Lovekin/ObserverFull of beans: broad bean, basil and lettuce soup. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverFull of beans: broad bean, basil and lettuce soup. Photograph: Jonathan Lovekin for the ObserverNigel Slater2011-06-18T23:05:22ZNigel Slater's summer recipeshttp://www.theguardian.com/lifeandstyle/2011/jun/19/nigel-slater-summer-recipes-light
Summer is here. And the time is right for light lunches and colourful desserts, crunchy pea salads and warm cherry crumbles<p>Broad beans, young peas, fresh herbs and English cherries are ingredients that are the very essence of early summer cooking; gentle flavours and quick recipes for a light, shady lunch in the garden.</p> <a href="http://www.theguardian.com/lifeandstyle/2011/jun/19/nigel-slater-summer-recipes-light">Continue reading...</a>Food & drinkLife and styleSaladDessertSummer food and drinkSat, 18 Jun 2011 23:05:02 GMThttp://www.theguardian.com/lifeandstyle/2011/jun/19/nigel-slater-summer-recipes-lightJonathan Lovekin /ObserverCold noodle and tomato salad. Photographs: Jonathan Lovekin for the ObserverJonathan Lovekin /ObserverCold noodle and tomato salad. Photograph: Jonathan Lovekin for the ObserverNigel Slater2011-06-18T23:05:02ZNigel Slater's Middle Eastern recipeshttp://www.theguardian.com/lifeandstyle/2011/jun/12/nigel-slater-middle-eastern-recipes
Don't relegate your bread to the sidelines when it can be a potential star player in a host of summer dishes<p>I have always regarded mopping food from my plate with a piece of bread as one of life's little pleasures – no doubt made twice as enjoyable by the fact that I was forbidden from doing it as a child. Those last puddles of sauce sponged up with a wodge of floury bap or a jagged shard of warm pitta form a natural conclusion to my day's cooking. Given half a chance, I would happily transfer an entire meal from plate to mouth in pieces of warm bread.</p><p>Any soft dough, flat or bun-like, can be used to scoop sloppy, spicy or stew-like things from our plates. Yes, the bread adds substance to our supper, but the real point – for me, at least – is the tactile pleasure to be had from holding the hot sauce in a piece of damp, warm bread. It feels as good as it tastes. More than just an edible receptacle with which to trap our food, the bread, saturated with juices, becomes part of the dish – more than you can say for a knife and fork.</p> <a href="http://www.theguardian.com/lifeandstyle/2011/jun/12/nigel-slater-middle-eastern-recipes">Continue reading...</a>Middle Eastern food and drinkFood & drinkLife and styleSummer food and drinkSat, 11 Jun 2011 23:04:02 GMThttp://www.theguardian.com/lifeandstyle/2011/jun/12/nigel-slater-middle-eastern-recipesJonathan Lovekin/ObserverDunkin’ dough: broad bean and dill “hummus”. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverDunkin’ dough: broad bean and dill “hummus”. Photograph: Jonathan Lovekin for the ObserverNigel Slater2011-06-11T23:04:02ZNigel Slater's spring disheshttp://www.theguardian.com/lifeandstyle/2011/may/15/nigel-slater-spring-dishes-garlic
Pale, fragrant and full of flavour, the bulbs of new season garlic are a heady hit of summer's most evocative dishes<strong> </strong><p>It's not just the flavours in the kitchen that change with the seasons, but the sounds and scents, too. From the clatter of ice cubes falling into a&nbsp;glass, to the almost inaudible snap of a milky-sapped leaf being pulled from an early lettuce, summer has quite clearly arrived. The low pounding thud of a pestle on its mortar has been heard several times this week: mashing the first decent bunch of basil with olive oil for an astonishingly green and white mozzarella salad and then, last night, to knock up a warm and heady mash of roasted garlic and mint leaves in which to toss some Jersey potatoes.</p><p>The new season's garlic is starting to appear in the shops and markets. It has a subtle charm destined to disappear as it ages. Lighter, fresher, more uplifting, the scent of the allicin in these young heads has none of the heat of dried garlic and has an affinity with the mild tastes of May and June.</p> <a href="http://www.theguardian.com/lifeandstyle/2011/may/15/nigel-slater-spring-dishes-garlic">Continue reading...</a>Food & drinkLife and styleSummer food and drinkSat, 14 May 2011 23:05:09 GMThttp://www.theguardian.com/lifeandstyle/2011/may/15/nigel-slater-spring-dishes-garlicJonathan Lovekin/Observer"Summer, it seems, is well and truly here": spring lamb steaks with minted potatoes. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/Observer"Summer, it seems, is well and truly here": spring lamb steaks with minted potatoes. Photograph: Jonathan Lovekin for the ObserverNigel Slater2011-05-14T23:05:09ZNigel Slater's onion tart recipehttp://www.theguardian.com/lifeandstyle/2010/aug/29/nigel-slater-onion-tart-recipe
Early onions fresh from the allotment make the perfect filling for a French-style tart. Team them up with a melting Camembert for a delicious late-summer lunch<p>At this point in the year, onions have a sweetness that is often missing in those that have been tied up and stored through the winter. I have none of my own, but I seem to have been tramping through people's allotments all summer and have come across every shape and size of onion imaginable. Some are small and tight and barely bigger than a golf ball, others sweet and juicy with an altogether softer tone, and some with only the merest hint of allium about them. Maybe it is my imagination, but generally the sweetest onions seem to be those that were grown in the areas with the highest rainfall.</p><p>While you can use them for anything, the new season's onions are softly flavoured enough to bake and eat from their skins, or perhaps you might like to boil them then bake with tomato sauce. I have lost count of how many times this season I have been encouraged to eat them raw. (Listen, I believe you, but I would really rather not.)</p> <a href="http://www.theguardian.com/lifeandstyle/2010/aug/29/nigel-slater-onion-tart-recipe">Continue reading...</a>Food & drinkLife and styleSummer food and drinkSat, 28 Aug 2010 23:07:48 GMThttp://www.theguardian.com/lifeandstyle/2010/aug/29/nigel-slater-onion-tart-recipeJonathan Lovekin/ObserverNigel Slater's onion tart. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverNigel Slater's onion tart. Photograph: Jonathan Lovekin for the ObserverNigel Slater2010-08-28T23:07:48ZNigel Slater's Devonshire cream tea recipeshttp://www.theguardian.com/lifeandstyle/2010/aug/22/nigel-slater-cream-tea-recipes
Nothing says "summer" like a cream tea with traditional Devon splits crammed with homemade jam and clotted cream – it knocks the boring old scone into a cocked hat <br /><p>It is late summer in Devon. The hedgerows are speckled with blackberries and wild campion. The foxgloves, long finished flowering, rattle with seeds waiting to be brushed or knocked from their brown shells. Plum trees overhang the verges and walls from roadside gardens, their heavy load weighing down the old, crooked branches. Czar was the first plum I saw ripe this year, deep in the countryside past Dawlish (I love that moment on the train when the track seems to go out into the sea). The trees in the hedgerows are anonymous, their varieties secret to all but the expert, and they are ripening now. Plums for pie, plums for crumble, plums for jam.</p><p>Peep over the long, high hedges that line the lanes further south around Kingsbridge and you will see allotments and ancient cottage gardens with laden raspberry canes, late, purple gooseberry bushes and trees weighed down with early apples. You can almost smell the jam and jelly bubbling on the stoves. Now is probably the last chance to get fruits into the pot with an equal weight of sugar and a little water to keep us in jams for immediate eating or to last us through the winter.</p> <a href="http://www.theguardian.com/lifeandstyle/2010/aug/22/nigel-slater-cream-tea-recipes">Continue reading...</a>Food & drinkLife and styleSummer food and drinkSat, 21 Aug 2010 23:10:54 GMThttp://www.theguardian.com/lifeandstyle/2010/aug/22/nigel-slater-cream-tea-recipesJonathan Lovekin/ObserverThe 'splits' that Elizabeth David talks of in her book English Bread and Yeast Cookery. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverThe 'splits' that Elizabeth David talks of in her book English Bread and Yeast Cookery: soft-topped and dusted with flour, these are the buns that she describes as being made in the same manner as the Cornish split, only smaller. Photograph: Jonathan Lovekin for the ObserverNigel Slater2010-08-21T23:10:54ZNigel Slater's beet leaf salad and grilled halloumi recipeshttp://www.theguardian.com/lifeandstyle/2010/aug/15/nigel-slater-beet-leaf-halloumi-recipes
Baked, boiled, grated or blitzed, its deliciously earthy taste and supreme versatility give healthy beetroot the edge over other summer vegetables…<p>I pulled a bunch of tiny beetroot from the ground this week that had the deepest, sweetest, most earthy flavour yet. They were mid-season &quot;thinnings&quot; to give the others a chance to bulk up, but I also guess that the lack of rain that has reduced the size of many of the vegetables has also concentrated their flavour.</p><p>I have developed something approaching watering- can elbow. Every bowl of water from washing the salad or rinsing a root vegetable gets tipped into the watering can for use outside. An all-too-short wet morning earlier in the week saw me putting every available receptacle outside to collect the precious drops falling steadily from the sky. Yes, the hosepipe goes on too, but only for real emergencies.</p> <a href="http://www.theguardian.com/lifeandstyle/2010/aug/15/nigel-slater-beet-leaf-halloumi-recipes">Continue reading...</a>Food & drinkLife and styleSummer food and drinkSat, 14 Aug 2010 23:04:06 GMThttp://www.theguardian.com/lifeandstyle/2010/aug/15/nigel-slater-beet-leaf-halloumi-recipesJonathan Lovekin/ObserverNigel Slater's grilled halloumi recipe. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverNigel Slater's grilled halloumi recipe. Photograph: Jonathan Lovekin for the ObserverNigel Slater2010-08-14T23:04:06ZNigel Slater's chicken, basil mayonnaise and summer plum pudding recipeshttp://www.theguardian.com/lifeandstyle/2010/aug/08/nigel-slater-chicken-mayonnaise-plum-pudding-recipes
Today's poached chicken is tomorrow's salad supper or late-night sandwich with all the trimmings. So whip up a feast, and bring on the leftovers…<p>No holiday for me this summer. There is too much going on. (Which probably explains the forgotten sugar in the ginger beer recipe the other week – my apologies.) The recipes that are most useful to me right now are not those that I can knock up in a few minutes, but those that involve cooking one day for the next. Coming home after a hectic day in sweltering heat to &quot;something I made earlier&quot; has been a life saver.</p><p>The early part of this week saw me poaching a chicken in a lovely herbal stock, letting it cool, then feasting on it for the rest of the week. (The stock became a sustaining soup last night.) The best of these fridge raids involved hunks of leg meat – and the even juicier undercarriage – tucked into a mayonnaise made with handfuls of fresh herbs and enough lemon juice to lift the spirits of both me and the cold chicken.</p> <a href="http://www.theguardian.com/lifeandstyle/2010/aug/08/nigel-slater-chicken-mayonnaise-plum-pudding-recipes">Continue reading...</a>Food & drinkLife and styleSummer food and drinkChickenSat, 07 Aug 2010 23:05:16 GMThttp://www.theguardian.com/lifeandstyle/2010/aug/08/nigel-slater-chicken-mayonnaise-plum-pudding-recipesJonathan Lovekin/ObserverChicken with dill and basil mayonnaise Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverChicken with dill and basil mayonnaise Photograph: Jonathan Lovekin for the ObserverNigel Slater2010-08-07T23:05:16ZNigel Slater's peach recipeshttp://www.theguardian.com/lifeandstyle/2010/jul/25/nigel-slater-peach-pie-lemon-pastry-peaches-almond-cream-cheese-recipes
Heavy with juice and with flesh the colour of a sunset, a juicy peach is the perfect high-summer treat. Eat it raw, bake it in a pie or stuff it with almonds and cheese<p>This has been a great year for peaches. There are worse summer breakfasts than a ripe one eaten with a thin, crackle-crusted baguette and a spoonful of soft, white cheese. Ricotta, fresh and weeping, is a possibility, as is the snow-white caprini. If such young cheeses remain elusive, a spoonful of mascarpone will do. I break off a chunk of bread, spread it with the cheese, add a few grains of black pepper, then a thick slice of peach.</p><p>Around this time each summer it crosses my mind to make a peach pie. I rarely do. Those I have come across generally have a cloying quality that I suppose comes from putting a soft, sweet fruit under a soft, sweet crust. Unlike the plum, apple, gooseberry or rhubarb, the peach lacks any real acidity to contrast the sugary, buttery elements in the crust.</p> <a href="http://www.theguardian.com/lifeandstyle/2010/jul/25/nigel-slater-peach-pie-lemon-pastry-peaches-almond-cream-cheese-recipes">Continue reading...</a>Food & drinkLife and styleSummer food and drinkCheesePieSat, 24 Jul 2010 23:04:49 GMThttp://www.theguardian.com/lifeandstyle/2010/jul/25/nigel-slater-peach-pie-lemon-pastry-peaches-almond-cream-cheese-recipesJonathan Lovekin/ObserverNigel Slater's peach pie with lemon pastry. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverNigel Slater's peach pie with lemon pastry. Photograph: Jonathan Lovekin for the ObserverNigel Slater2010-07-24T23:04:49ZNigel Slater's courgette recipeshttp://www.theguardian.com/lifeandstyle/2010/jul/18/nigel-slater-courgette-recipes
Lip-gloss shiny, firm to the touch and with the faintest fuzz of blond hairs … A courgette tastes of the sun and makes for a perfectly simple summer supper<p>Is anyone else besieged by courgettes? I seem to turn my back for five minutes and another one appears as if by magic. And not only in the garden – I swear the little green devils are multiplying in the fridge, too. There are dark, slightly malevolent ones growing in terracotta pots in the basement; cucumber-green and speckled versions on the market stalls; others striped and the length of my little finger in the vegetable patch. The shops have them in fine, glossy fettle and, as if we had woken in Venice, a few are sold still sporting their all-singing, all-dancing golden flowers, like exotic birds.</p><p>Those who planted a seed or two in April or May are probably picking their bounty by now. Once a courgette plant is happy, well watered and with its feet in rich soil, there is no stopping it. (Unless, of course, it meets one of the enormous brown slugs that nature seems to be throwing at us right now.) Commercial growers must be in the same position, as a sound, shiny zucchini has suddenly become almost as easy to find as a packet of frozen peas. We just need some good ways to use them.</p> <a href="http://www.theguardian.com/lifeandstyle/2010/jul/18/nigel-slater-courgette-recipes">Continue reading...</a>Food & drinkLife and styleSummer food and drinkSat, 17 Jul 2010 23:08:19 GMThttp://www.theguardian.com/lifeandstyle/2010/jul/18/nigel-slater-courgette-recipesJonathan Lovekin/ObserverCourgette fritters with tomato and rosemary. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverCourgette fritters with tomato and rosemary. Photograph: Jonathan Lovekin for the ObserverNigel Slater2010-07-17T23:08:19ZNigel Slater's vegetarian summer recipeshttp://www.theguardian.com/lifeandstyle/2010/jul/18/nigel-slater-summer-vegetarian-recipes
Britain's best food writer makes the most of summer with five of his favourite seasonal recipes<p>The summer seems endless. The late spring meant that our homegrown fruit and vegetables took a while to show their faces but they have quickly caught up. Right now the market stalls and allotments are offering up an endless stream of fresh produce for our delight. Here is a mixture of main-course salads, side dishes and desserts for high summer.</p> <a href="http://www.theguardian.com/lifeandstyle/2010/jul/18/nigel-slater-summer-vegetarian-recipes">Continue reading...</a>Vegetarian food and drinkDessertMain courseSaladFood & drinkLife and styleSummer food and drinkSat, 17 Jul 2010 23:03:20 GMThttp://www.theguardian.com/lifeandstyle/2010/jul/18/nigel-slater-summer-vegetarian-recipesJonathan Lovekin/ObserverBaked peppers with a summer sauce. Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/ObserverBaked peppers with a summer sauce. Photograph: Jonathan Lovekin for the ObserverNigel Slater2010-07-17T23:03:20ZNigel Slater's warm smoked mackerel with broad beans, and peaches with elderflower recipeshttp://www.theguardian.com/lifeandstyle/2010/jul/04/nigel-slater-warm-smoked-mackerel-peaches-elderflower-recipes
Our late spring followed by just the right amount of sun and rain means a bounty of lettuce, peas and beans. Just pair with smoked fish for a perfect summer dish…<p>I am not sure why this summer seems so vivid, with each day somehow more beautiful than the last. I only know that is the way it feels. The days are moving as if each hour is two, and every detail – a salad, a bunch of sweet peas or box of tiny broad beans – is somehow more rich than it would normally be. It is as if the colours, sounds and scents of summer have been turned up a notch.</p><p>Talk to those who produce our food and they all agree it has been a great year for growing. A late spring, followed by just the right amount of rain and sun, has left us with some superb produce. Tiny broad beans so tender you could eat them pod and all; sweet little peas (they love a drop of good steady rain) and lettuces that have benefited from the cooler mornings and evenings. Those of us who like to cook with fresh seasonal produce are in a good place right now.</p> <a href="http://www.theguardian.com/lifeandstyle/2010/jul/04/nigel-slater-warm-smoked-mackerel-peaches-elderflower-recipes">Continue reading...</a>Food & drinkLife and styleSummer food and drinkSat, 03 Jul 2010 23:04:39 GMThttp://www.theguardian.com/lifeandstyle/2010/jul/04/nigel-slater-warm-smoked-mackerel-peaches-elderflower-recipesJonathan Lovekin/ObserverJonathan Lovekin/Observer'This marriage works on so many levels – the blissful combination of cream with anything smoked, the pancetta with the beans…' Photograph: Jonathan Lovekin for the ObserverJonathan Lovekin/Observer'This marriage works on so many levels – the blissful combination of cream with anything smoked, the pancetta with the beans…' Photograph: Jonathan Lovekin for the ObserverNigel Slater2010-07-03T23:04:39Z